| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Swiss |
Microwave, Vegetables |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Shredded Swiss cheese; (4 ounces) |
| 1/2 |
c |
Sliced green onions and tops |
| 1 |
tb |
Dill weed (if fresh – 1/4 teaspoon if dry) |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1 1/4 |
c |
Milk |
| 1 |
c |
Sour cream |
| 7 |
c |
Cooked; Sliced Potatoes (4 Lg.), Peeled, Thinly Slice |
| 3 |
c |
Diced cooked ham |
| 1/2 |
c |
Shredded Swiss cheese |
| 1/4 |
c |
Fine dry bread crumbs |
| 1/4 |
c |
Butter; melted |
INSTRUCTIONS
TOPPING
In a small bowl toss together 1 cup cheese, onions and dill. Set aside.
Place butter in a 1 quart casserole, or 4 cup measure. Microwave at high
(100%) until melted, 45 seconds Stir in flour. Blend in milk Microwave at
high (100%) until thickened,5 to 6 minutes, stirring each 2 minutes. Add
cheese, onion and dill mixture. Microwave at high (100%) 1 minute. Stir in
sour cream. In a 3 quart casserole layer 3 of the potatoes, half of the
ham, and half of the cheese sauce. Repeat, making the top layer with the
last 1/3 of the potatoes. Cover with plastic wrap.
Place 1/4 cup butter in a small bowl, or 2 cup measure. Microwave at high
(100%) until melted, 45 seconds to 1 minute. Stir in 1/4 cup bread crumbs
and 1/2 cup cheese. Set aside.
Microwave covered at medium high (70%) until hot and bubbly, 8 to 10
minutes. Remove plastic wrap. Sprinkle crumb mixture over top. Microwave,
uncovered, at medium high (70%) until cheese is melted, 2 to 3 minutes.
Serves 8 to 10.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 219 by "Diane Geary"
<diane@keyway.net> on Nov 8, 1997
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